Today's recipe is a cookie- Baking Partners second challenge post. Our first post was Julia Child's Chocolate Almond Cake. Baking partners created by Swathi is a lovely group and I am happy to be part of it.This months theme is very interesting with three types of cookies and the partners could select one. I selected this one because my kid love chocolate chips cookies. If you wish to know more about the group check here.
I selected the recipe Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito. This recipe was suggested by our baking partner Tina . Thanks Tina for this wonderful recipe. This chocolate cream cheese cookie is irresistible. You got to try this to believe it,yes.. they are THAT good,chewy and melt in mouth cookie, and has a wonderful texture. I first planned to reduce the recipe in half as this cookie has small shelf life, but finally I decided to stick to the original recipe..glad I did so :). The remaining cookies I placed in a tight container and put it in the fridge.So whenever my kid asked for the cookie, I just put it into the micro-wave for a few seconds and it tasted just like the freshly baked ones. Here are the ingredients..
All purpose flour -2 ¼ cups (255g)
Unsweetened cocoa powder -¼ cup (32g)
Baking soda -2 tsp
Salt- 1/2 tsp
Unsalted Butter (softened)-( 2 sticks 226 g)
Cream cheese- 4 oz. (113g)
( bring it to room temperature)
Sugar- Granulated - 1 cup (200 g)
Brown Sugar- 1/2 cup (110 g)
(I used the ordinary,use dark brown sugar
for better results)
Heavy Cream- 2tbs
Vanilla extract- 1 tsp
Bittersweet chocolate, melted and cooled-3 oz. (85 g)
Semi-sweet chocolate chips-8 oz. (225g)
In a microwave safe bowl place chopped bittersweet chocolate and micro wave for 30 seconds. Mix and put it back for another ten seconds. Take out and whisk till it is smooth and allow to cool.
In a bowl mix all the dry ingredients flour with the cocoa powder, baking soda and salt. Sift and keep aside. Using a stand mixer or a hand mixer combine the butter, cream cheese,granulated sugar and brown sugar and beat until fluffy, about 3 minutes.
Scrape down the sides of the bowl. Beat in the eggs, heavy cream and vanilla until blended. At low speed, beat in the dry ingredients. Add the melted chocolate and chocolate chips and beat just until incorporated. Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, give two inch space between each cookie. Bake for 10-12 minutes until the cookies are just set; shift the baking sheets for top to bottom and rotate front to back half way through. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Hope you will all enjoy!